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Lemon Chicken With Avocado-Corn Salsa

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4 boneless, skinless chicken cutlets (each 8 ounces)

4 tablespoons plus 2 teaspoons extra-virgin olive oil

2 tablespoons plus 2 teaspoons fresh lemon juice

2 ears corn, husked

2 teaspoons seeded, finely chopped, fresh red, hot chiles (such as cayenne or jalapeno)

2 tablespoons peeled, minced fresh ginger

1/2 cup black beans, rinsed and drained

1/2 medium red onion, chopped (1/2 cup)

1/4 cup fresh lime juice

10 cherry tomatoes, quartered

2 ripe Hass avocados, halved, pitted, peeled, and diced

1/2 teaspoon coarse salt

Freshly ground pepper, to taste

4 ounces baby arugula

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